Posted by IsoM on June 30, 2002, at 14:39:29
In reply to Autolyzed yeast extract and MAOI, posted by Sparkie416 on June 30, 2002, at 13:29:07
Autolyzed yeast extract is generally used as a flavour enhancer, & sometimes as a binder, in prepared foods. It's a form of dead yeast cells, treated to break up the cellular walls to allow for easy dissolving. Yeast extracts are high in protein & the amino acids that can cause reactions with MAO inhibitors but when they're used as additives in food, the concentration is usually too low to cause a problem unless you're eating a lot of that product e.g.- soup or gravy concentrates. They generally are used to give a richer or meatier taste to foods.
Concentration in food products range from 0.1% to 5.0%. At the upper range, I'd avoid those foods. Best way to check is to see if it's among the last of the ingredients listed, but if you want to be extra safe, why not check the product on the internet, or e-mail or phone the manufactors?
poster:IsoM
thread:111070
URL: http://www.dr-bob.org/babble/20020628/msgs/111078.html